1 1/2 kg of chuck or brisket
4 tablespoons of water
4 tablespoons of vinegar
3 tablespoons of chopped green onion
1 tablespoon of chopped fresh parsley
3 cloves of garlic
1/4 teaspoon of thyme
1/4 teaspoon of ground cinnamon
10 grams of black pepper
5 sprigs of rosemary
2 bay leaves
1/4 cup of olive oil
1/4 cup of vinegar
1 diced tomato without seeds and chopped
1 cup of chicken broth without salt
2 cups of frozen peas, thawed
1 1/2 kg of chuck or brisket
4 tablespoons of water
4 tablespoons of vinegar
3 tablespoons of chopped green onion
1 tablespoon of chopped fresh parsley
3 cloves of garlic
1/4 teaspoon of thyme
1/4 teaspoon of ground cinnamon
10 grams of black pepper
5 sprigs of rosemary
2 bay leaves
1/4 cup of olive oil
1/4 cup of vinegar
1 diced tomato without seeds and chopped
1 cup of chicken broth without salt
2 cups of frozen peas, thawed
Start preparing this recipe the day before
Cut the meat into cubes and place it in a bowl
Mix the water, vinegar, parsley, and green onion together
Add the garlic, thyme, cinnamon, black pepper, rosemary, and bay leaves to the mixture
Mix well
Cover and refrigerate for one day
The next day, heat the olive oil in a pan over high heat
Remove the garlic from the seasoning and place it in a pan
Heat quickly
Add the meat, adding small batches at a time (reserve the seasoning), and brown quickly on all sides
When all the meat is browned, add all the batches back to the pan
Add the seasoning
Lower the heat and simmer without covering until most of the liquid has been absorbed
Add the vinegar and simmer until it has evaporated
Mix the tomato with the broth and add it to the meat
Cover and simmer, stirring occasionally, until the meat is tender
If needed, add more broth as you go
Five minutes before serving, remove the bay leaves and garlic
Add the peas and heat through
Serve with rice, if desired
This recipe yields 6 servings of approximately 430 calories each.
